Fleur de Lis

Fleur de Lis

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Monday, September 9, 2013

Tropical Fruit and Hot Pepper Slaw

I made this tonight to serve as a topping for the grilled fish tacos. But I ended up going back for seconds of JUST the slaw. The mixture of the crunchy cabbage, the sweetness of the fruit and the spiciness of the peppers was a perfect blend. This will go on the regular rotation to be served with any grilled meat or pulled pork.

1 small bag of preshredded cabbage (or about 4 cups)
1 mango, peeled and diced
2 kiwis, peeled and diced
1 cup of diced honeydew melon
1 jalapeno pepper, stemmed, seeded and diced
1 Serrano pepper, stemmed, seeded and diced
8 oz. sour cream
Juice of one lime
1/2 T. granulated garlic
1/2 T. cumin
1/4 t. cayenne pepper
salt and freshly ground black pepper

Place cabbage in a large bowl. Add fruits and peppers and use tongs to mix well.
In a small bowl, combine the sour cream and remaining ingredients. 

Pour dressing over cabbage mixture and use tongs to mix everything together.

Taste and adjust seasonings. Refrigerate until ready to serve. Sprinkle with red pepper flakes if you want a little more heat. 


  1. Lolly, this looks great. I have one of my sons and his family coming in this weekend from TN and they love Fish Tacos. I needed a "new" way to prepare them so I am so glad I opened up your blog this morning. This will be on the menu for Friday night.
    Have a great day!

  2. Thank you Courtney. If your son and his family like a little more heat, add more peppers. Let me know how you and they liked the slaw and tacos.